EVALUASI MUTU CUKO DARI BEBERAPA RESTORAN PEMPEK DI KOTA PALEMBANG

MULIA, VALLENTIA PIDI ARTA and Syafutri, Merynda Indriyani (2024) EVALUASI MUTU CUKO DARI BEBERAPA RESTORAN PEMPEK DI KOTA PALEMBANG. Undergraduate thesis, Sriwijaya University.

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Abstract

his study aimed to determine the quality characteristics (physical, chemical, and sensory) of cuko from several pempek restaurants in Palembang City. This study used statistical analysis of non-factorial Randomized Group Design (RGD). This study used a non-factorial Completely Randomized Design (CRD) of cuko from several pempek restaurants in Palembang City consisting of 7 levels, so that 7 treatments were obtained and each treatment was repeated 3 times. The parameters observed in this study included physical (viscosity), chemical (pH, total sugar, and total acid), and sensory characteristics (taste). The results of this study showed that cuko pempek samples from pempek restaurants had different physical (viscosity), chemical (pH, total sugar and total acid) and sensory (taste) characteristics. Based on the sensory test, the cuko pempek samples that had the highest hedonic score values were cuko pempek samples A and B. Keywords: quality, cuko pempek, pempek restaurant

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Mutu, Cuko Pempek, Restoran Pempek
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Vallentia Pidi Arta Mulia
Date Deposited:	16 Jul 2024 08:36
Last Modified:	16 Jul 2024 08:36
URI:	http://repository.unsri.ac.id/id/eprint/151031

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